One weekend per month, Peter Berley, a James Beard Foundation Award-winning cookbook author and chef, opens his home there to up to eight students seriously looking to improve their culinary skills.

They enter his sunny home kitchen, which features butcher block counters, a 12- to 14-seat baker’s counter, a wood-burning oven and brightly colored tiles. Using high quality ingredients — like eggs and raw milk from Ty Llwyd Farm in Riverhead or kale from Berley’s own backyard garden — they learn to cook like pros. (more…)